Whipped Shortbread Recipe

This version of shortbread is fragile, not too sweet and melts in your mouth. Mostly I make it for the holidays, but I'll also prepare it year-round for wedding showers and ladies' teas. —Jane Ficiur, Bow Island, Alberta

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"I just finished making these and they are sooo delicious!! I did cut the recipe in half only because I thought it would be too many cookies for us. But since I used my small scoop, I only got three dozen cookies (which is plenty for us) We love sweets so even though I cut the recipe in half, I still added 1 whole cup of confectioners' sugar so it would be sweeter, but still thought it needed a little more sugar. The ones I added jelly to were perfect in sweetness though :) oh and I also added 1tsp vanilla (personal preference) We LOVE them!! Thank you for sharing. This will be my go to recipe for shortbread cookies!! :D

One more thing, work the dough until it's not sticky any more. They will not be grainy and they WILL melt in your mouth :)"

"On the plus side, I like the easiness of the cookies and the ingredients are items readily accessible in the pantry. I found them to be pretty lacking in flavor though. I think if I attempt these again, I will add vanilla as others have suggested."

"I have been baking for years, and have never had such a fantastic recipe to work with. It was awesome, the texture and taste were great! I made them into thumbprints (using a teaspoon instead of my thumb) and they were/are delicious! Thank you for the great recipes you make available!"